Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

被引：124

作者：

Dolores Garrido, Maria ^{[1
]}

Auqui, Mariella ^{[1
]}

Marti, Nuria ^{[2
]}

Belen Linares, Maria ^{[1
]}

机构：

[1] Univ Murcia, Dept Food Technol Nutr & Bromatol, Fac Vet, E-30071 Murcia, Spain

[2] Miguel Hernandez Univ, Dept Food Technol, Super Tech Sch, Alicante 03312, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 10期

关键词：

Pork burgers; Red grape; Pomace; Extract; Antioxidant; Meat quality; DIETARY VITAMIN-E; ANTIOXIDANT ACTIVITY; LIPID OXIDATION; SEED EXTRACT; NATURAL ANTIOXIDANTS; PHENOLIC-COMPOUNDS; VITIS-VINIFERA; COLOR-CHANGE; BY-PRODUCTS; STABILITY;

D O I：

10.1016/j.lwt.2011.07.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect on meat quality (pH, microbial spoilage, lipid oxidation and colour coordinates) of two different types of red grape pomace extracts obtained by different extraction systems [(Grape pomace extract I, GPI (methanolic extraction + High-Low Instantaneous Pressure HLIP GPI) and Grape pomace extract II, GPII (methanolic extraction, GPII) at 0.06 g/100 g final product concentration] in pork burgers packed under aerobic conditions (4 degrees C) was assessed at 0, 3 and 6 days post-storage. Based on the results the highest colour stability, lipid oxidation inhibition and the best global acceptability after 6 days of storage (data not shown) observed in burgers added with the GPI indicate that the new extraction system (HLIP) developed could be a valid alternative to optimize the purity of the grape pomace extracts in order to use them as preservative in meat foodstuffs. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：2238 / 2243

页数：6

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